Friday, May 31, 2013

This pretty pie is comfort food at its finest. This recipe is fairly simple and I have lightened the ingredients as much as possible while still giving it a rich and indulgent taste. Since it is a bit higher in points, I suggest serving it with a large green salad for a complete and filling meal.I used a large pie dish for this recipe. The longer you let the pie stand, the more firm the filling will become. I suggest at least 15 minutes.serves 8 ( 9 points +)

Pillsbury refrigerated pie crust ( 2 crusts)

1 lb. boneless, skinless chicken breasts, cubed

1 c. carrots, sliced

1 c. frozen peas

1/2 c. sliced celery

4 T. light stick butter

1/2 c. chopped onion

1/2 c. flour

salt and pepper to taste

2-1/2 c. fat-free chicken broth

1 c. skim milk

Preheat oven to 425 degrees.Place chicken, carrots, peas and celery in a large pot. Cover with water. Boil for 15 minutes or until chicken is cooked through. Drain.Unroll 1 pie crust and place in the bottom of pie dish. Spread chicken mixture over crust.Meanwhile, melt butter in a sauce pot. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually whisk in broth and milk. Cook, stirring constantly until thickened. Pour flour mixture over chicken mixture. Unroll remaining crust and place over mixture in pie dish. Crimp edges, cut four slits in the top to let steam escape. Bake at 425 for 30-35 minutes or until browned and bubbly. Let stand 15 minutes before cutting. If you want your filling firmer, let stand longer.

This flavorful recipe takes a little bit of time to cook, but overall, it is pretty simple. I love the combination of the pork with the grilled pineapple, and of course, avocado is an added bonus! You will have extra liquid when this is done cooking, so serve with a slotted spoon.Makes 16 tacos ( 5 points + each)Tacos:

2-1/4 lbs. pork tenderloin, cut into bite sized pieces

1 T. olive oil

1 T. chili powder

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

1 T. garlic powder

1/4 c. fresh orange juice

1 c. fat-free chicken broth

16 corn tortillas ( La Tortilla Factory brand is awesome!)

Heat oil in a Dutch oven or large pot. Cook pork, browning on all sides ( may have to cook in batches)Add chili powder, cumin, salt and pepper. Stir. Add orange juice and broth. Cover and cook on low for 1- 1-1/4 hours or until very tender. Warm tortillas either in the oven, covered with foil or in a frying pan.Salsa:

1 fresh pineapple, peeled, cored and cut into spears

1 c. diced avocado

1/4 c. finely chopped red onion

1/2 c. chopped, fresh cilantro

2 T. finely chopped, seeded jalapeno pepper

salt to taste

1 T. honey

2 T. lime juice

Spray a grill pan with nonstick spray. Cook pineapple spears until softened and grill lines form on all sides. Remove and cool for about 15 minutes. Chop pineapple and place in a medium bowl. Carefully stir in remaining ingredients. Serve with pork tacos.

Tuesday, May 28, 2013

Coconut Oil seems to be the rage in the health food industry lately. I have used it for quite some time for everything from health reasons to cooking. Here is just one article on some of the health benefits of coconut oil ( there are many more articles online, so check them out for yourself) http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oilWhen I came across the recipe for these cookies on Pinterest, I knew I had to try them. The original recipe comes from a site called "Averie Cooks". The author says that the dough for these cookies must be chilled for at least two hours or they will spread too much. As you can see, I was in a rush and did not chill for at least two hours. Never the less, these cookies were amazing with a deep, rich caramel-y taste. The texture is soft and dense, yet somewhat light tasting. Do not over bake. The cookies will firm a bit more upon standing. Makes 21 ( 4 points +)

1/2 c. coconut oil ( softened, but NOT melted)

1 c. dark brown sugar

1 egg

2 T. vanilla

1 T. mild molasses

1-3/4 c. flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

In a large mixing bowl, combine coconut oil, sugar and egg. Beat until combined. Add vanilla and molasses and beat 1-2 minutes. Add flour, cornstarch, baking soda, and salt. Mix until just combined.Using a medium cookie scoop ( about 2 T. in measure) scoop dough onto a large plate or platter. Cover with plastic wrap and place in refrigerator to chill for 2 hours or up to 5 days.Preheat oven to 350, lone a baking sheet with parchment paper or spray with cooking spray. Place dough on baking sheet at least 2 inches apart. Bake for 8 - 10 minutes or until tops have just set. They will firm up as they cool.Cool on baking sheets for 10 minutes before moving. Store in an airtight container.

Monday, May 27, 2013

Today is Memorial Day. I wanted to make something fitting ( All American, red, white and blue). What better than blueberry breakfast cake served with fresh srawberries? This cake was wonderful served warm. Let me know how you like it!serves 16 ( 4 points +)

Wednesday, May 22, 2013

It is a rainy day here in the Midwest and I am planning a small dinner party for tonight. What better time to try out a new brownie recipe? I saw the original recipe on Pinterest from www.piarecipes.com, but I decided to tweak it just a bit to make it more points friendly. This recipe is very similar to my Texas Sheet Cake recipe, except that it has less flour and is topped with peanut butter frosting instead of chocolate frosting. There are two keys to making a good dessert: the first is to lighten where you can, without risking losing the flavor. The second is to have smaller portions.This rich, cake-like brownie sacrifices no flavor and a small piece is sure to satisfy!Makes 48 ( 3 points +)

2 c. sugar

1 c. flour

1 tsp. baking soda

1 c. butter

2 eggs

1 c. water

1/3 c. cocoa

1/2 c. low-fat buttermilk

1-1/2 tsp. vanilla

Frosting:

3 T. light stick butter

1/4 c. light cream cheese

1/4 c. reduced fat peanut butter

2 c. powdered sugar

1 T. skim milk

Preheat oven to 350 and spray a jelly roll pan with nonstick spray.Place sugar, fluor and baking soda in a large mixing bowl.In a medium saucepan, melt butter with water and cocoa, stirring constantly. Add butter mixture to flour mixture and beat until blended. Add eggs, vanilla and buttermilk and beat until smooth. ( mixture will be thin). Pour into prepared pan and bake for 20 minutes.Remove from oven and cool completely.For frosting, beat butter, cream cheese and peanut butter until smooth. Add powdered sugar and beat until well combined. Add 1 T. milk. Spread over cooled brownies.

Wednesday, May 15, 2013

This recipe is perfect for a weeknight meal. It can be made in about 30 minutes. This was a big hit in our family.serves 6 ( 1/2 c. egg noodles + one chicken breast with sauce = 8 points +)

1 T. olive oil, divided

6 ( 4 oz) boneless, skinless chicken breast halves

salt and pepper

1/4 c. onion, chopped

1 can Campbell's Healthy Request Cream of Chicken Soup

3/4 c. water

1/4 c. julienned sun-dried tomatoes ( not packed in oil)

1 T. red wine vinegar

3 c. hot cooked, egg noodles ( or more for the big eaters in the family)

2 T. chopped, fresh basil leaves

6 tsp. Parmesan cheese, grated

Heat 2 tsp. oil in a large nonstick skillet. Sprinkle chicken with salt and pepper. Add to pan and cook until chicken is no longer pink and browned on both sides. Remove chicken and set aside.Add remaining 1 tsp. oil to the pan. Add onion and saute until tender. Add soup, water, sun-dried tomatoes and vinegar. Heat to boiling. Return chicken to pan and heath through. Serve over egg noodles topped with fresh basil and Parmesan cheese.

I love that it is finally spring in the mid-west! Somehow, spring and the taste of lemon seem to go hand in hand. I love the rich flavor of these muffins and love that they are made with olive oil instead of butter. The ricotta cheese puts the taste over the top! My boys just about devoured these in one sitting!Serves 12 ( 5 points +)

1-3/4 c. flour

3/4 c. sugar

2-1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. low-fat ricotta cheese

1/2 c. water

1/4 c. olive oil

1 T. grated lemon rind

2 T. fresh lemon juice

1 large egg

2 T. turbinado sugar

Preheat oven to 375 and line muffin tins with paper liners or spray with nonstick spray.In a large bowl, combine the first four ingredients ( through salt). Make a well in the center.In another bowl, combine the ricotta cheese with the next 5 ingredients ( through egg). Add ricotta mixture to flour mixture, stirring until just moist. Spoon into muffin tins. Sprinkle each with 1/2 tsp. turbinado sugar. Bake for 15-16 minutes or until done. Cool 5 minutes in pan on a wire rack.

Monday, May 13, 2013

This salad has been a family favorite for years. Although the combination of ingredients may seem strange, this dish is absolutely delicious! This salad is great to bring to a party, but is best made the night before. Letting the salad sit overnight in the refrigerator is key to the melding of the flavors.serves 12 ( about 2/3 c. = 5 points +)

1-1/2 bunches fresh broccoli ( at least 4 c. ) cut into florets

4 c. red seedless grapes

4 green onions, thinly sliced

6 strips Oscar Mayer fully cooked bacon, cooked crisp and crumbled

1 c. light mayonnaise

1/3 c. sugar

1T. white vinegar

1 c. cashews

Place first four ingredients in a large bowl. In a medium bowl, combine mayonnaise, sugar and vinegar. Pour over broccoli mixture, stir to coat. Cover and refrigerate several hours or overnight. Just before serving add cashews and toss to mix.

Wednesday, May 8, 2013

These souffles are beautiful and savory. They are a nice addition to any meal.serves 6 ( 3 points +)

6 tsp. grated Parmesan cheese

2-1/2 T. flour

1/8 tsp. ground red pepper

1/8 tsp. grated nutmeg

1/8 tsp. black pepper

1/2 c. skim milk

2 T. white wine

1/4 tsp. salt

1/2 c. shredded Swiss cheese

2 egg yolks

4 egg whites

Preheat oven to 400 degreesTo prepare souffles, coat each of 6 ( 8 oz) ramekins with cooking spray. Sprinkle each ramekin with 1 tsp. Parmesan cheese and tilt to coat.Combine flour and the next three ingredients in a small saucepan. Gradually add milk and white wine, stirring with a whisk until smooth. Cook 3-4 minutes or until thick and bubbly. Remove from heat. Add salt and Swiss cheese, Stir until cheese melts. Spoon mixture into a large bowl and let stand for 5 minutes. Stir in egg yolks.Place egg whites in a large mixing bowl. Beat at high speed until medium peaks form. Gently stir one quarter of egg whites into yolk mixture; gently fold in remaining egg whites. Spoon into prepared ramekins. Place dishes on a baking sheet and place in the oven. Immediately reduce oven temperature to 375. Bake 17 minutes or until puffed and golden.

Yum! Another quick dinner that is full of flavor!serves 6 ( 5 points +)

1-1/2 tsp. olive oil

6 ( 4 oz) boneless, skinless chicken breast halves

salt and pepper

1/4 c. orange marmalade

1/4 c. plum jelly ( or some other red jelly)

1 tsp. low-sodium soy sauce

1 tsp. butter

1 T. bourbon

Heat a large cast iron or heavy skillet over medium high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to pan and cook 5 minutes on each side or until cooked through. Remove from pan.Meanwhile, in a small saucepan, combine orange marmalade, plum jelly and soy sauce. Bring to a boil, reduce heat and simmer until thickened ( 3-4 minutes). Remove from heat. Stir in butter and bourbon. Spoon over chicken.

This fast, filling sandwich can be made in about 15 minutes. The topping is similar to a pesto sauce, but with less oil and without nuts. Our family loved the flavor combinations in this recipe.serves 4 ( 11 points +)

1 lb. flank steak

2 T. olive oil, divided

salt and pepper

1 ( 12 oz) French bread baguette

1-1/2 c. arugula, divided

1/2 c. fresh, flat-leaf parsley

2 T. grated Parmesan cheese

1 T. fresh lemon juice

1 garlic clove, crushed

2 plum tomatoes

Preheat broiler to high.Heat a large nonstick cast iron or grill pan over medium-high heat. Rub steak evenly with 1-1/2 tsp. olive oil. Season with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired doneness. Remove from pan; let stand 5 minutes. Slice thinly against the grain.Cut bread in quarters, crosswise, then split open Hollow out tops and bottom of bread, leaving 1/2 inch shell.. Place bread, cut sides up, on a baking sheet or broiler pan. Broil for 1-1/2 - 2 minutes or until toasted.Place 1-1/2 T. oil, 1/2 c. arugula, parsley and remaining ingredients, though garlic into a food processor. Process until smooth. Spread parsley mixture over bread. Layer bread with remaining arugula, steak and tomato. Cover with top halves of bread.

Friday, May 3, 2013

This salad would make a perfect lunch or a nice, hefty side dish! This recipe is slightly adapted from a site called "The Garden Grazer". I originally saw this recipe on Pinterest and it looked so fresh and appetizing that I knew I had to try it! Just the thought of cilantro and lime together gets me every time!serves 8 ( 4 points +)Salad:

1 head iceberg lettuce or 1 large head Romaine lettuce, chopped

1 yellow bell pepper, chopped

1 pint grape tomatoes, quartered

2 c. frozen corn, thawed

1 bunch green onions, chopped

1 can ( 15 oz) black beans, drained and rinsed

Dressing:

1 c. loosely packed cilantro

1/2 c. plain low-fat Greek yogurt

1/4 c. olive oil

juice of one lime

2 garlic cloves, crushed

salt to taste

Combine salad ingredients together in a large bowl.

For dressing, place all ingredients in a food processor and process until smooth. Toss salad with dressing.

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Who am I?

After having success following Weight Watchers and learning how to cook in a healthier manner, I started sharing my "Point-less" recipes with friends. That began back in 2007. With much encouragement, I have started this blog as a way to encourage others in healthy eating and possibly in their journey of weight loss. I believe in healthy food that tastes great! My family has tried each and every one of these recipes. Let me know if you try any and how you like them. Welcome to "Point-less Meals"!

Why be "Point-less"?

This "point-less" blog is to encourage people in their quest for healthy eating. In my opinion, healthy food has to taste great! These recipes have all been taste tested by my family and/or any unsuspecting visitors who may have stopped by! For those following Weight Watchers, I've assigned the point value and serving size to each recipe! Hence the name "Point-less Meals".